How to Make Self-Rising Flour Wheat Free (5 Steps)

Self-rising wheat-free flour combinations include mixing together different gluten-free flours and other binding ingredients for the best baking results. Many people follow a gluten-free diet; some have intolerance, such as celiac disease, to gluten, the binding, glue-like agent in wheat, rye, barley and oats. Others simply prefer to avoid this food substance. The rising of wheat breads usually includes the addition of yeast. Although yeast does not contain gluten, substitute it for other ingredients in the making of self-rising wheat-free flour and enjoy a yeast and gluten-free baking alternative.

Things You'll Need

Measuring cup
Measuring spoons
Potato flour
White rice flour
Large mixing bowl

Baking soda
Cream of tartar
Guar gum or xanthan gum
Wisk

Instructions

Measure 2 tbsp. potato flour into a measuring cup.
Add white rice flour to the potato flour to make 1 cup and pour into a large mixing bowl.
Measure and add 1/2 tsp. baking soda, 1/2 tsp. cream of tartar, to activate the baking soda, and 1 tsp. guar gum or xanthan gum to the flours. The guar gum or xanthan gum replaces the gluten found in wheat flour and binds wheat-free bread, holding it together as it bakes.
Mix the dry ingredients together thoroughly with a wisk.
Use this wheat and gluten-free flour mixture in equal measurements as a substitution in recipes requiring self-rising wheat flour.

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